Butternut Squash And Rice Timbales Recipe

1. 1

   Steam squash till just tender, about 5 min.

2. 2

   Transfer to bowl.

3. 3

   Steam broccoli till crisp-tender, about 4 min.

4. 4

   Transfer to another bowl; set aside.

5. 5

   Spray four 1 1/4-c. custard c. with nonstick spray.

6. 6

   Bring broth and rice to boil in heavy large saucepan.

7. 7

   Reduce heat to low, cover and cook till rice is tender but some liquid remains, stirring often, about 20 min.

8. 8

   Uncover; stir till rice is creamy, about 2 min.

9. 9

   Meanwhile, heat 1 Tbsp.

10. 10

    oil in medium nonstick skillet over medium-high heat.

11. 11

    Add in onion; saute/fry till golden brown, about 5 min.

12. 12

    Add in parsley, thyme, and 1 chopped garlic clove; saute/fry 1 minute.

13. 13

    Add in squash and sun-dry tomatoes; stir to heat through.

14. 14

    Mix vegetable mix and feta into rice.

15. 15

    Season with salt and pepper.

16. 16

    Divide warm rice mix among prepared custard c.; press down with back of spoon to compact.

17. 17

    Unmold 1 rice timbale onto each of 4 plates.

18. 18

    Heat 1 Tbsp.

19. 19

    oil in large nonstick skillet over medium-high heat.

20. 20

    Add in 3 garlic cloves and broccoli; saute/fry till heated through, about 2 min.

21. 21

    Spoon broccoli around timbales and serve.

22. 22

    This recipe yields 4 servings;

23. 23

    can be doubled.

No additional tips available.